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Damn Good Smoked Barbecued Ribs

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Think you can’t make ribs like the pros? I say, yes, yes you can. My hubby said these were the best ribs he’s ever had. EVER. And you can make these, too!! I make my own rub, slow-smoke them with cherry and mesquite wood chips, then glaze them with my favorite barbecue sauce. Easy-peasy, one-two-three!!  



Lightly smokey.
And packed with flavor!

What more could a rib lover want in a rib, right?


Sooooo stinkin’ good, that you’ll be the pitmaster star of your entire neighborhood!!



So let’s ROCK THIS!!

We start off with my homemade rub, that’s got all the flavors you could possible want in a great rub! A little sweet with a little kick of heat! 





First and foremost, remove the membrane from the back of the rack of ribs. This is a tough and chewy “silverskin” that’s pretty yucky when cooked, and doesn’t allow the flavor of the rub to seep into the meat. 

Just get a corner started with the edge of a spoon, then pull the whole dang thing off in one piece. I know this is totally gross, but ya gotta do it. 





Once that’s all taken care of, give them a rinse under cold water and gently pat them dry with paper towel. Then apply as much or little of my rub onto them, both sides, and place them onto your smoker rack which you’ve already got handy and placed over a baking sheet. 

I give my rack a quick spray first for easier cleanup later! 





Once your smoker has heated to 225º, and is fully smoking, pop the rack in and slow-cook for 3 hours. 





After that’s done, remove them, keeping the smoker going because we aren’t done yet! 





Get out two sheets of foil, and pour a little beer or apple juice into the centers. (Bring the edges up to cradle, so that it doesn’t run all over the place. 

Place your ribs into the foil, bring up the long ends together and roll down until the foil is touching the meat. Then roll up the ends.





Pop them back into the smoker, and cook for another 2 hours. 





Once the second cooking time is up, open the foil carefully, remove the ribs, and coat both sides with your favorite homemade or store-bought barbecue sauce!

They look GORGEOUS already, don’t they?!!





Then, they get one last trip into the smoker for another 30 minutes to one hour, until super tender! 





Now, is that not a pretty sight for hungry eyes, or what?!!!!!!





They’ll have a nice shiny outside that’s simply picture-perfect! (If only I could take a perfect picture to show you!!) But this will have to do! 





Ribs, I swear,…..are just a thing of beauty. 





Now comes the HARD part……letting them REST!!! I know!!!





But don’t cut into them right away. Let them rest at LEAST 15 minutes before diving in, or all of those wonderful juices will run right out, leaving you with dry ribs! 

You’ve waited too long already for that to happen right at the end, so be patient! 





Then slice those babies up!!!





And this is what I LOVE about pork baby back ribs……





….just LOOK at all that MEAT!!! Omg. Right??!! 




SO tender…and such a BEAUTIFUL color on the outside, too!! 




I SO WISH that you see just how JUICY these turn out! 










All you need now, is a simple side dish, a few friends to share with, LOTS of napkins, and an icy cold drink! 





You really truly are going to be the envy of the entire neighborhood when they get a whiff of these!! You may have to fight them off with your tongs!! 

So, if you haven’t yet tried smoking your ribs, here’s the reason to start on that bucket list! Because these Damn Good Smoked Barbecued Ribs truly live up to their name! 

Hope you all enjoy!! 




Damn Good Smoked Barbecued Ribs

Damn Good Smoked Barbecued Ribs


  • 1 rack pork baby back ribs, fat trimmed and membrane on back removed

Dry Rub:

  • 1 Tbl. paprika
  • 1/2 Tbl. salt
  • 1/2 Tbl. garlic powder
  • 1 tsp. black pepper
  • 3/4 tsp. onion powder
  • 3/4 tsp. dried leaf oregano
  • 3/4 tsp. dried thyme
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. chipotle powder
  • 1/4 cup (packed) dark brown sugar

Rest of Ingredients:

  • several splashes of beer
  • 1 cup barbecue sauce
  • 3/4 part cherry wood chips
  • 1/4 part mesquite wood chips


Preheat smoker with wood chips (and water if needed) according to the manufacturers directions of your smoker or grill.

In medium or small bowl, add Dry Rub Ingredients and combine until very well mixed. Place smoker rack onto a baking sheet, and coat both sides of rack of ribs well with dry rub mixture. Place onto sprayed rack. Leave at room temperature while smoker heats.

When smoker is fully heated to 225º and smoking, add grate of ribs. Cook 3 hours.

While ribs are cooking, make a homemade bbq sauce if making from scratch.

After 3 hours, remove ribs and place into a large sheet of foil bone side up. Pour a little beer into the foil packet and seal closed. Place back into smoker and continue to cook for another 2 hours. 

When ribs are done after the second cooking, remove from the foil carefully, coat both sides well with barbecue sauce, return to smoker, and smoke until tender and the sauce is set. About another 30 - 40 minutes minutes. Do not overcook.



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